Category: Plant-Based
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This week, food service giant Sodexo and plant-based 3D printing specialist SavorEat announced they will be rolling out SavorEat’s 3D printing robot at the University of Denver. The deployment of the SavorEat Robot Chef marks the first deployment of the Israel-based company’s 3D printing technology in the U.S. SavorEat, which went public on the Tel…
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Meati Foods, a producer of plant-based whole-food protein made from mycelium, announced the opening of its largest-yet production facility in Thornton, Colorado. The 100 thousand foot facility, dubbed the “Mega Ranch,” is expected to hit a production rate that could produce tens of millions of pounds of the startup’s fungi-derived meat product by late 2023.…
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While many think innovation in plant-based meat is a fairly recent phenomenon, companies, researchers and entrepreneurs have looking for ways to leverage plants as an alternative to animal agriculture since the sixties. However, there’s no doubt the pace of innovation has accelerated in recent decades amidst a worsening climate crisis and a rising global population,…
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As the world awaits the arrival of cultured meat, manufacturers and their suppliers strategize to cope with the realities of this potentially mammoth market. Infrastructure and product scaling for growth remain a challenge from the supply side. Still, concerns over the pricing of lab-grown meat, poultry, and seafood might be the most significant roadblock to…
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No trip to Silicon Valley would be complete without a visit to one of the sumptuous dining experiences at companies such as Yahoo, Google, Adobe, and LinkedIn. We’re not talking private dining rooms with white table clothes; employees and guests (especially employees) are treated to five-star dining every day, at no charge. And, if someone…
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In the world of food tech, decisions made on viable data are good, and a lot of data is even better. But with Shiru, a functional ingredient discovery company, with a dataset of more than 450 million known proteins, you are in rarified air and a welcome partner to forward-thinking companies. With that in mind,…
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Hamburg-based biotech startup Mushlabs may have created the perfect storm in its approach to creating a clean, nutrient-rich plant-based meat alternative. The company can hit the ground running without worrying about costly infrastructure and potential distribution partners by applying its proven technology and a sound business approach. Mushlabs has announced a relationship with Bitburger Brewery…
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According to an article out today from Food Navigator USA, plant-based meat ingredient startup Motif Foodworks has laid off an undisclosed number of employees. The layoffs, which are the first for the company, are part of a broader restructuring that will “maximize ROI for our customers and investors.” According to company CEO Jonathan McIntyre, the…
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In 2024, imagine walking into Burger King and ordering a mammoth burger. No, not one that is bigger than your head; this Whopper will taste like the extinct proboscideans that roamed the earth millions of years ago. It’s all part of the magic from a Belgium-based food ingredient company called Paleo. After two years, Paleo…
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Last year, the execs at Motif Foodworks figured they’d make some finished products to showcase the company’s next-gen plant-based ingredients in alt-beef, chicken, or pork. The tests went so well that the company, which normally focuses on making plant-based meat building blocks for other manufacturers, has decided to launch its own line of finished-format private…
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As the name infers, Change Foods is poised to take on the world of cheese and go beyond today’s plant-based offerings and craft a cheddar or mozzarella that is identical in taste to a dairy-based product. The trick, company founder and CEO David Bucca believes, is the replication of casein, a dairy protein, that gives…
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In the first wave of plant-based “meat,” the marketing challenge was about convincing customers that giving up meat needn’t create a hole in their regular diet. For the Impossibles, Beyonds, and others, developing a reasonable, tasty facsimile to the beef or chicken experience got them into millions of homes and in demand on grocer’s shelves.…
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